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Marzipan

Gary.Parker's picture
Ingredients
  Almond paste 1⁄2 Pound, cut in small pieces
  Light corn syrup 3 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Marshmallow cream 2⁄3 Cup (10.67 tbs)
  Confectioners sugar 3 Cup (48 tbs)
  Food coloring 3 Drop (Adjust Quantity As Needed)
Directions

Mix together the almond paste, corn syrup, extract, and marshmallow cream in a large bowl.
Add the confectioners' sugar, 1/2 cup at a time, kneading thoroughly until smooth after each addition.
Divide into as many portions as colors desired.
Blend food coloring into each portion.
Knead in enough confectioners' sugar to form a stiff paste.
Form rolls about 1 inch in diameter and cut cross wise into pieces.
Shape each piece between the fingers to resemble fruits or vegetables.
Among the simplest shapes to make are carrots, pumpkins, apples, pears, peaches, oranges, bananas and strawberries.
Affix appropriate marzipan leaves where needed.
Tinting Completed Shapes: Allow shapes to stand, uncovered, at least 2 hours before tinting.
Use paste coloring and a tiny brush to paint the "blush" on fruits such as apples, pears, and peaches.
Glazing Syrup: Blend together 1/4 cup light corn syrup and 1 tablespoon hot water.
Apply to completed shapes with a brush.
If marzipan candies are glazed, allow shapes to stand several hours before glazing.
After glaze has been applied, allow to stand several hours for glaze to set.
Place each finished piece in a glassine candy case.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Dish: 
Candy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut

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